The combination of layers in these squares is what makes it a winner. My recipe testers were all fighting over who would get to try the next batch that came out of the oven! Freeze these in advance to make your Erev Purim mishloach manos rush a breeze.

3. For cheese filling, whisk all ingredients together until mixture is smooth. Pour into pan on top of crust. Form cookie dough into small balls and place gently on top of cheese. The cake should look polka-dotted with cookie dough, in a ratio of approximately 3:1 cheese to cookie dough.

4. Bake for 30 minutes. When done, allow to cool on a rack for 20 minutes, then refrigerate for 8 hours or overnight. Before serving, cut into 2-inch (5-cm) squares.

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